These amazing cookies have a Snickerdoodle layer, a cheesecake layer, a Snickerdoodle crumb topping and a cinnamon-sugar layer. They are wonderful for holiday parties, tailgating, potlucks & birthdays!
Cream shortening, sugar, eggs, baking soda, cream of tartar and salt, beating well.
Add flour and stir well with a wooden spoon.
Press about one-half of the mixture into a greased 11x17” jelly-roll pan.
Top with cheesecake layer spreading to edges.
Sprinkle remaining Snickerdoodle mixture over top.
Sprinkle cinnamon-sugar mixture over top of cookie dough.
Bake at 350° about 45-60 minutes or until mixture is set and a toothpick inserted in center comes out clean.
Allow bars to cool completely before cutting.
CHEESECAKE LAYER:
Soften cream cheese.
Add eggs, vanilla and granulated sugar and mix with an electric mixer until smooth.
Pour over top of Snickerdoodle crust layer as directed above.
CINNAMON-SUGAR MIXTURE:
Combine ingredients and set aside.
Sprinkle over top of bars as directed above.
Notes
NOTE: A double batch fits into an 18x26” three-quarter sheet pan.NOTE: Because I was baking four 18x26” pans in my oven at once, my pans took over an hour and a half to bake completely. I rotated pans every 15 minutes while baking.NOTE: Since I did not bake this in an 11x17" jelly roll pan or a 9x13" baking dish, you will have to guess on the exact time needed to bake these cookies. I would start checking after 30 minutes of baking time. A toothpick inserted in center should come out clean before cookies are completely baked. Cook in the center of the oven and if you have more than one pan, rotate racks every fifteen minutes while baking.